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    Home » Dessert

    Ice Cream Social: Coconut Macaroon Ice Cream Pie | Ruffles & Truffles

    Published: Jul 13, 2014 · Modified: Apr 21, 2022 by thekitchenprep · This post may contain affiliate links ·

    I just love the fact that the only direction I gave my Ice Cream Social pals was to create something ice cream related, and they all came up with something totally unique! We've had ice cream sandwiches, boozy ice creams, ice creams that don't require ice cream makers... and today, ice cream pie from Katie at Ruffles & Truffles!
    Katie is another gal I met during the conference weekend in Miami {I was obviously very busy socializing!}. I didn't really get to chat with her until the last night and I was a little sad because -- after getting to check out her blog -- I think we'd have a lot in common! She's a teacher {as I was many moons ago}, she's got adorable pups and, most importantly, she loves food. Her blog is composed of DIYs, fashion, AND recipes... so versatile & fun to read.
    And her recipes? So great! I mean, what's not to love about a Greek Salad Grilled Cheese Sandwich or Chocolate Coconut Macarons with Vanilla Buttercream? You must check out all this goodness yourself over on Katie's social media pages:
    Facebook | Twitter | Pinterest | Instagram

    *Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

    a Rafflecopter giveaway 

    Hi everyone! My name is Katie, and I blog over at Ruffles & Truffles. I share a little bit of fashion, DIY, and of course: food! Today, I am thrilled to be sharing a frozen treat that is near and dear to my heart: a coconut macaroon ice cream pie!

    For those of you who don’t know me, there is something important to know right off the bat: frozen yogurt and ice cream are essential elements in my life. I’m incapable of ending my day without indulging in at least a few bites of creamy dessert goodness. But here’s the thing: sometimes JUST a bowl of ice cream won’t cut it for me. Sometimes I want more. Enter: my second dessert obsession. Coconut macaroons. There is something so wonderful about a toasty, sweet, and slightly chewy coconut macaroon. Extra points if it also includes chocolate in some way.

    Now for the kicker: smash my two favorite desserts together and you get a coconut macaroon ice cream pie! I mean, who can resist cookies and ice cream together? When I first created this pie in my kitchen, I was worried it wouldn’t work as well as I imagined it in my head. However, the crunchy yet chewy cookie crust paired with the creamy ice cream (and whipped topping) is definitely delicious. I couldn’t help but cut extra large slices for myself. Oops.

    The nice part about this pie is that it is completely customizable. I used vanilla frozen yogurt for mine, but a different flavor combination could be just as awesome! I’m thinking a chocolate ice cream version would be pretty delectable, or maybe even my current favorite flavor: pistachio. You could even use the macaroon batter to create individual sized pies if you prefer. Oh, the possibilities! I hope you think about trying this out for yourself if you happen to be a macaroon enthusiast like myself - you won’t be sorry...

    Coconut Macaroon Ice Cream Pie

    For the crust:
    7oz shredded sweetened coconut
    2 egg whites
    ¼ cup sugar
    ½ teaspoon vanilla
    Pinch of salt

    For the pie filling:
    ¼ gallon vanilla frozen yogurt or ice cream
    6oz mini chocolate chips
    8oz whipped topping
    3 oz shredded sweetened coconut

    1. Preheat your oven to 350° F. Spread the sweetened coconut (7oz for the crust, and 3oz for the garnish in a single layer on a baking sheet. Toast the coconut in the oven for about 20 minutes until golden brown, stirring occasionally. When the coconut is golden brown, remove from oven and allow it to cool completely (you can also place it in the freezer/fridge to speed the process). Keep the oven at 350° F, as you will need it for the pie crust.

    2. Meanwhile, whip the egg whites and sugar in a large bowl with a mixer on high speed for 5-7 minutes until stiff peaks form. Then, add the vanilla and salt. Next, use a spatula to fold 7oz of toasted coconut into the mixture.

    3. Thoroughly cover the inside of a pie plate with cooking spray. Then, add the coconut macaroon mixture to the pie plate. Use your spatula to press the batter into the bottom and up the sides of the plate evenly to form the crust.

    4. Bake at 350° F for 15-20 minutes, until crust is golden brown. Remove from the oven and allow the crust to cool completely.

    5. To assemble the pie, remove ice cream/frozen yogurt from the freezer and allow it to rest on the counter for 5 minutes to soften slightly. Scoop ¼ gallon of the ice cream into a large bowl and add the mini chocolate chips. Use a spatula to stir the mixture together. Scoop the ice cream mixture on top of the cooled coconut macaroon crust and spread it evenly inside. Place back into the freezer for at least 10 minutes to allow the components to set.

    6. Finally, to complete the pie, top with whipped topping and the additional shredded coconut. Slice, serve, and enjoy!

    « Ice Cream Social: Honey Whiskey Peach Crumble Ice Cream | Food Faith Fitness
    Ice Cream Social: Peanut Butter Banana Malt Dusty Road Sundaes | Baking a Moment »

    Reader Interactions

    Comments

    1. Shaina Wizov says

      July 13, 2014 at 4:08 pm

      Ice cream Pie!!! And with coconut, ugh I want a piece!

      Reply
    2. Christine at Cook the Story says

      July 14, 2014 at 2:28 pm

      What a beautiful pie, and a great giveaway, too

      Reply

    Trackbacks

    1. Shoulder Blog says:
      March 20, 2017 at 6:37 pm

      Sweet Ruffles And Truffles

      [...] t macaroon crust and spread it evenly inside. Place back into the freezer for at [...]

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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